Clean the rhubarb ready for cooking and cut into small pieces. Place in a frying pan with the jam, let it bubble gently with the lid closed and cook until just tender. Depending on the acidity of the rhubarb, you may need to add a tiny bit of sugar at the end. Cool.
Pour the milk (1) into a frying pan. Slit the vanilla stem lengthwise, scrape out the seeds and add to the milk with the stem.
Bring to the boil, then infuse next to the stove for ten minutes. Remove the stalk.
Mix cornflour and milk (2) until smooth. Add eggs and mix well. Add to the vanilla milk form and bring it to a boil, stirring continuously, the cream should thicken slightly. Important: Pour the cream on the spot into a suitable bowl, cover the surface with cling film and cool.
In a suitable bowl, layer the sponge cake, the rhubarb compote with its juice and the vanilla cream. Leave the jelly to cool for at least 120 minutes before serving.